KASHA Buckwheat Groats      with Onions and Mushrooms Kasha can refer to various types of grain. One of the favorites throughout Easter Europe is Buckwheat, Serve it as a side dish. It goes great with any Meat or Chicken. 1 cup Bukwheat Groats           (I prefer 1/2 cup whole grain + 1/2 cup medium ground grain) 1/4 cup Onion (finely chopped) 1/2 cup fresh Mushrooms (finely chopped) OR           2 Tbls dried Mushrooms,                     soaked 5 minutes in hot water, drained, finely chopped 2 Tbls Butter OR Oil 1 whole Egg (scrambled) 2 cups boiling Water, Chicken Broth OR Beef Broth 1/4 - 1/2 tsp Salt (or NO Salt if using salted Broth) 1/4 tsp ground Black Pepper 1. Heat a 2 quart saucepan, add Butter OR Oil. 2. Add Onions, saute over high heat, stirring, 3 - 5 minutes,           until they begin to brown. 3. Add Mushrooms, lower heat cook another 2 - 3 minutes. 4. With a slotted spoon, remove Onions and Mushrooms, set aside 5. Add Buckwheat Groats to pot over medium heat. 6. Immediately pour in scrambled Egg.           and begin stirring to distribute the Egg throughout.           Keep stirring. This step will take about 3 - 5 minutes.           While stirring, occasionally scrape cooked Egg                     from the sides and bottom of the pot. 7. After about 3 -5 minutes, the Buckwheat will begin to feel dry to the touch. 8. Add the boiling Water OR Broth. 9. Add Salt and Black Pepper,           add sauteed Onions and Mushroom, stir once           (If using salted Broth, adjust Salt accordingly) 10. Turn heat to very low, cover, simmer 15 to 20 minutes,           until Buckwheat has absorbed all of the liquid. 11. Remove from heat, let stand covered, 5 minutes. 12. Fluff Buckwheat with a fork, distributing the Onions and Mushrooms.           Serve